A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Ingredients
- 4 sweetcorn cobs
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 100g frozen baby broad bean
- 1 red chilli, deseeded and chopped
- large handful basil, chopped
- large handful mint, chopped
- 1-2 tsp sherry vinegar
Method
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Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
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Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.